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Arroz con Gandules y Pernil de Jaca/Rice and Pigeon Peas with Jackfruit "Pork"

Servings: 4 servings


Arroz con Gandules

  • 2 cups medium grain white rice
  • 2 cups water
  • 2 tbsp vegetable oil
  • 1 can (15 oz) green pigeon peas
  • 4 tbsp sofrito
  • 1 1/2 tbsp salad olives with peppers
  • 2 1/2 tsp or two packets sazón/seasoning
  • 6 tbsp tomato sauce
  • 2 tsp adobo

Pulled Jackfruit

  • 2 cans (14 oz) young jackfruit
  • 2 tbsp olive oil
  • 1 tsp garlic salt
  • 1 tsbp cracked black pepper
  • 1 tsp sazón/seasoning
  • 1 tsp oregano
  • 2 garlic cloves, minced


Arroz con Gandules/Rice with Pigeon Peas

  • Heat the oil on med/high heat
  • When oil is hot, add the sofrito, olives with peppers, and sazón
  • Turn down the heat to med/low and cook for about three minutes
  • Add the tomato sauce and cook for another three to four minutes
  • Pour in the pigeon peas and combine with sauce; cook for two minutes, stirring every so often
  • Add in the rice, water and adobo, and combine with the pigeon peas, then bring to a simmer
  • Simmer until most of the water has evaporated, for about seven to ten minutes. While the rice is simmering, stir occasionally so the rice does not stick to the bottom
  • After the water evaporates, cover the rice and cook for ten minutes. Do not uncover the rice under any circumstance before those ten minutes are up
  • Uncover and turn the rice. Make sure that you rotate all the rice from the bottom to the top
  • Cover again and cook for an additional ten minutes.

"Pernil" de Jaca/Jackfruit "Pork"

  • Preheat the oven to 350° F
  • Drain two cans of jackfruit and shred it with your hands so it looks like pulled pork
  • Pat the jackfruit dry and, in a bowl, mix with the oil, spices, sazón, and garlic
  • Lay the jackfruit onto a lined baking sheet and cover with foil
  • Bake covered for 15 minutes
  • Uncover and leave baking for another 15 minutes